Topic
Cinnamates
About: Cinnamates is a research topic. Over the lifetime, 607 publications have been published within this topic receiving 12008 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: This article defined the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and transformation products formed during processing.
Abstract: This review defines the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate derivatives which would not release cinnamic acid by hydrolysis are excluded. The quantitative data are reviewed concisely and attention is drawn to certain shortcomings, in particular a complete absence of data for certain commodities (breakfast cereals, baked goods, tomato products and nuts) and minimal data for pulses, legumes and processed or cooked foods. In addition, more data are required for the edible portion of modern varieties. By extrapolating from such data as are available the important source(s) (i) of individual cinnamates (regardless of the conjugate type) and (ii) of each major class of conjugate, have been identified as follows: (i) Cinnamates: caffeic acid: coffee beverage, blueberries, apples, ciders; p-coumaric acid: spinach, sugar beet fibre, cereal brans; ferulic acid: coffee beverage, citrus juices, sugar beet fibre, cereal brans; sinapic acid: broccoli, kale, other leafy brassicas, citrus juices. (ii) Conjugates: caffeoylquinic acids: coffee beverage, blueberries, apples, ciders; p-coumaroylquinic acids: sweet cherries; feruloylquinic acids: coffee beverage; tartaric conjugates: spinach, lettuce, grapes and wines; malic conjugates: lettuce, spinach, possibly legumes; rosmarinic acid: culinary herbs, mixed herbs, possibly stuffings; cell wall conjugates: spinach, sugar beet fibre, cereal brans. It seems likely that the UK population will fall into several categories depending on (i) their consumption of coffee, (ii) their consumption of bran, and (iii) their consumption of citrus. Those who drink several cups of coffee per day augmented by bran and citrus might easily ingest 500-800mg cinnamates (or even 1 g for the greatest coffee ingest consumption) whereas those who eschew all these and take little fresh fruit or vegetables might struggle to consume 25 mg.
1,323 citations
TL;DR: This paper summarises the occurrence in foods and beverages of the cinnamic acids, their associated conjugates and transformation products, and a consideration of their possible in vivo effects.
Abstract: This paper summarises the occurrence in foods and beverages of the cinnamic acids, their associated conjugates and transformation products. Quantitative data are lacking for some commodities known to contain them, but it is clear that for many people coffee will be the major source. The daily dietary intake of total cinnamates may vary substantially from almost zero to perhaps close to 1 g. The data relating to their absorption and metabolism are presented along with a consideration of their possible in vivo effects. Data for true bioavailability are incomplete: in particular it is not clear whether availability differs markedly with the form of the conjugate, and whether as a consequence some dietary sources may be superior to others.
929 citations
TL;DR: A German Riesling wine has been fractionated with the aid of countercurrent chromatography and the structures of 101 compounds were established by mass spectrometry and NMR spectroscopy, finding forty-four compounds exhibited a phenolic or benzylic structure.
Abstract: A German Riesling wine has been fractionated with the aid of countercurrent chromatography. After purification by HPLC, the structures of 101 compounds were established by mass spectrometry and NMR spectroscopy. Seventy-three of the isolated compounds exhibited a phenolic or benzylic structure. Fifty-four compounds were reported for the first time as Riesling wine constituents. New compounds identified in this work included twelve benzoic and cinnamic acid derivatives. In addition to two isomeric (E)-caffeoyl ethyl tartrates, the glucose esters of (E)-cinnamic, (E)-p-coumaric, and (E)-ferulic acid, as well as the 4-O-glucosides of (E)- and (Z)-ferulic acid, have been identified for the first time in Riesling wine. The structures of two additional phenylpropanoids were elucidated as 3-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-propan-1-one and 2,3-dihydroxy-1-(4-hydroxy-3-methoxyphenyl)-propan-1-one. Moreover, two ethyl esters, i.e., ethyl protocatechuate and ethyl gallate, as well as the glucose ester of vanil...
344 citations
259 citations
209 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 2 |
| 2024 | 8 |
| 2023 | 23 |
| 2022 | 11 |
| 2021 | 11 |
| 2020 | 12 |